Crispy chicken – chicken breast with skin on, pounded into 1/2 inch and leave skin on. Kosher salt and refrigerate for at least 1 hour (up to 8). Vegetable oil in cool pan and put chicken in skin side down with heavy pan on top for 7 mins. Take heavy pan off and cook another 7 mins. Flip over and cook 3 mins to crisp up other side. Sauce – leave 2 tbsp of grease in pan and add a minced shallot until tender. Add a little flour and cook for 30 seconds. Deglaze with 1/4 cup brine from hot cherry peppers and 1 cup chicken stock and cook down will adding some thyme. Add in 1 tbsp cold butter off of heat and the minced hot cherry peppers

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